Chicken Cafreal
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Another dish I made for my Id-ul-Azha spread. A famous Goan dish again something I tried for the first time. This turned out really good and to think I used to earlier always be so reluctant to make dishes which used coriander leaves in the ground form!
ingredients
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serves: 5
1 big chicken cut into pieces,
4 tbsps oil
For the Marinade
1 cup packed of coriander leaves and stalks,
8-9 green chillies,
2 tsp ginger paste,
10-12 cloves garlic
1 tbsp poppy seeds,
1 tsp peppercorns,
1 inch of cinnamon,
1 tsp cumin seeds,
1/2 tsp turmeric powder,
Juice of one lemon,
2-3 cloves
1 tbsp coriander seeds,
2 green cardamom,
Salt to taste
Servings Per Recipe: 5
Amount per Serving
Calories: 219
- Total Fat: 14.3 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Cholesterol: 30.6 mg
- Sodium: 73.2 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 2.5 g
- Sugars: 4.1 g
- Protein: 12.7 g
preparation
1. Grind all the marinade ingredients into a fine paste. Make incisions on the chicken pieces and marinate it in the prepared marinade for at least 2 hours. It is best to marinate it overnight in the refrigerator. That is what I did.
2. Heat the oil in a shallow pan and add the chicken along with the marinade in a single layer. Cook covered for about five minutes and then flip it over. Then cook till it turns brown on both sides.
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